Stir together all dry ingredients, including yeast. Add water and olive oil and mix until it becomes one ball. If the mix is too dry add more water, a little at a time. Knead it for about two minutes (you can need it in the bowl!). Add a little olive oil to the sides of the bowl once done so the bread doesn't stick when it rises. Cover the bowl with plastic wrap then leave it for about an hour and a half to two hours. It should double in size.

Take the dough out of the bowl and knead it on a floured surface to get the air out. Put it back into the bowl and leave it another 20 minutes. Then roll it out and punch it with a fork!

Now go ahead and cook the dough at 400 or 500 degrees for a few minutes. This will help the dough cook all the way through since the ingredients I have for the pesto pizza don't take too long to cook. After it's started to cook just a little, (5 minutes maybe?) take it out of the oven and let it cook a moment. Then smear on pesto! I had about 1/4 of a cup leftover from dinner a couple nights before and it worked out perfectly. Then layer on FRESH mozzarella (only fresh!), tomatoes, onions, and whatever else you desire. I sprinkled a little bit of parmesan cheese on the pizza as well. Back into the oven for 8-15 minutes (until everything is melting and the cheese starts to turn brown).